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Preparation

1. The day before serving, rinse the chicken and pat dry. Place in a bowl.

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.

Nutritional analysis provided by Other

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Recent Reviews

Easy, and kids loved it! Used sriracha instead of the pepper flakes. Only marinated 2.5 hours, and was still tasty. Perhaps better if left longer.

meghanpholmes from Chanhassen /

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I made the marinade per the recipe and marinaded for 5 hours, reserving 1/2 c. marinade for after. I grilled the chicken 45 min. then coated with the reserved marinade and it was tasty. The grilling caramelized the skin and it was good, even though it was slightly burned. My teenager loved it!

dwbennett from New York, NY /

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OK- after significant mods this turned out delish! zest of one orange, 1/4 cup of soy sauce, 1T. Hoisin sauce, 1/4 cup sesame oil, 4 garlic buds chopped fine, 1 T finely chopped fresh ginger (and I added more). Also added an extra dash or two of red pepper flakes. When I first tried the mix with orange juice and zest, all I could taste was orange. my version turned out amazing. And we used brown rice rice noodle. will make again.

tdenhof from Northville, MI /

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I clipped this recipe from Parade a few years back and just got around to making it. I wish I had read the other reviews before I made this. The recipe was a disappointment. The orange zest was too strong for my taste. We salvaged it by pouring some sweet chili sauce over the chicken and broiled it. Would not make again.

A Cook from Bellevue, WA /

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Followed ideas from other reviews, to come up
with something really worth keeping! Here is
what I did: for the marinade: no zest! used juice
of 1 orange, made a little more than called for. I
set aside about 3/4-1c. of marinade. Use rest to
marinade chicken (use ziploc bag, push all air
out, you'll need less marinade). I reduced the
marinade I had set aside, to about half. I pan
fried the chicken. I made the noodles, and
chilled them, added lettuce, red pepper,
cucumber, orange pieces, green onion and
cilantro, basically a salad. put the warm chicken
on top, poured on warm dressing, and sprinkled
with toasted sesame seeds.
Turned out REALLY yummy. Otherwise, I think
this recipe as directed could be bland.